Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Game PDF Print E-mail

Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for croquettes), roe deer (rustic roe deer stew) and wild boar. Particularly the latter is prepared with excellent results, thanks to a lower fat content compared to traditional cured meats and a stronger taste than pork.

As well as the natural presence of animals in the woodland areas of the territory, farms for breeding game animals have been created in recent years for food purposes. In fact, Umbria was one of the first regions to disseminate and promote such farms and to protect and recover marginal areas, while maintaining the rustic and wild characteristics.

Undoubtedly, among the animals that have a major role in traditional cuisine, game animals must also be included, like wood pigeons, thrushes, quails, partridges, various migratory birds and wild hare. The doves and wood pigeons deserve a prominent place: it was customary to hunt these birds from October to March,when they were in passing over the region.


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